Reviewer:

I changed the recipe by using 1 C sugar, 1 stick of butter, 5 ripe bananas - what I had on hand, 1 t nutmeg, and pecans instead of walnuts. I also added 1/4 C of crasins, which I had on hand, and made muffins instead of loaves. The recipe makes 36 muffins baked at 350 degrees for 35 minutes until golden brown, maybe a bit longer would be better - watch for doneness. After cooling, I wrapped each muffin in plastic wrap and gave them to neighbors as a Christmas gift. Recipe was a success.

Reviewer:

This was GREAT! Made it for our Mother's Day get together. I never use shortening and always sub it with sour cream, I also used a whole can of whole cranberry sauce. I also made one loaf with nuts, the other without. Otherwise, I followed the recipe. I will make this again!

Reviewer:

I made the cranberry sauce in this recipe from scratch (http://christmas.allrecipes.com/az/CranberrySauce.asp) and even though the sauce was very tasty, I couldn't taste any trace of cranberries in this bread. I do believe the cranberry sauce makes it more moist, though, as it was VERY moist! I made 4 mini loaves and 1 regular loaf in stone pans, and I may bake at 325 next time; the "crust" was sort of hard. also, I put 1 cup walnuts instead of 1/4 cup, and I could have stood more!! Enjoy!!

Reviewer:

The flavors of cranberry and banana didn't work together as well as I expected -- it felt strange to be eating sweet banana bread and suddenly hit a pocket of tart cranberry. I didn't include the walnuts -- maybe the flavors work better together when nuts are included too.

Reviewer:

Good! Very good- much better than plain banana bread. Everyone liked it. I used canned whole cranberry sauce but made sure to add it last and give it only a few mixes so the whole bread wouldn't turn pink.